Toss this salad with the dressing at the last minute, otherwise the peas will start to turn yellow as the acid in the lime juice "cooks" them.
3 cups soybean sprouts
2 cups fresh or thawed frozen peas
2 mangoes, peeled and diced
2 bunches green onions, chopped (about 1 cup)
1/2 cup chopped fresh mint
3 Tbs. black sesame seeds
3 Tbs. lime juice
2 Tbs. toasted sesame oil
1 Tbs. vegetable oil
2 tsp. minced fresh ginger
1/2 tsp. brown sugar
1/2 tsp. salt
1. To make Mango-Pea Salad: Bring large pot of salted water to a boil. Add sprouts and peas, and cook 2 minutes, or until crisp-tender. Drain, and chill in ice water to stop cooking and keep peas bright green. Drain again.
2. Toss together sprouts, peas, mangoes, green onions, mint and sesame seeds in large bowl.
3. To make Sesame Dressing: Whisk together lime juice, sesame oil, vegetable oil, ginger, brown sugar and salt in small bowl. Pour over pea mixture, and toss to coat. Season with salt and pepper, and serve on bed of lettuce, if desired.
Vegetarian Times: Peas Recipes